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Cranberry Pie

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Submitted by diddle

Here’s a filling that should work nicely with cranberries. You may want to adjust sugar--the filling is tart, but you might like it sweeter. This recipe is enough for a 10-inch tart, about 1-inch deep.

YIELD

8 servings

PREP

40 min

COOK

50 min

READY

90 min

Ingredients

3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML SUGAR
2 3E+1
TABLESPOONS ML ORANGE ZEST
grated
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
6 173.4
OUNCES ML/G BUTTER
melted
1 237
CUP ML CRANBERRIES
fresh

Directions

Preheat oven to 350℉ (180℃).

Whisk together eggs, sugar, zest and vanilla.

Add the flour until well mixed.

Set aside.

In a small saucepan, heat the butter over high heat until foamy and brown.

Pour the butter in a steady stream over the egg mixture, beating to incorporate.

Add the cranberries and pour the mixture into your tart shell.

Bake for 45 to 50 minutes.

Let cool completely before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 359 48% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 148mg 6%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 13% Vitamin C 6%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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